Lavender in the Kitchen
From sweet dishes to savory meals, this versatile herb is a kitchen essential.
June/July 2004
By Kris Wetherbee
Lavender recipes:
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If you’re familiar with lavender’s intoxicating
fragrance and colorful flowers, but haven’t experienced its
appealing taste, a treat is awaiting. From cookies, breads and ice
cream to savory dishes, sauces and the famous herbes de Provence
seasoning, a hint of lavender enlivens recipes in delightful ways.
Many trendy restaurants have begun to capitalize on its sweet
mingling of floral, fresh pine and rosemary with citrus notes to
accentuate sweet and savory dishes. But don’t let the restaurants
have all the fun. Try one of these relatively simple recipes for
yourself.
Essential oils that infuse lavender with fragrance also
contribute to its flavor, with characteristics varying among
species and cultivars. French lavender (Lavandula dentata) tends to
be bolder, somewhat medicinal and more pungent in flavor; Spanish
lavender (L. stoechas) is more astringent and perceptibly more
camphorlike; the lavandins (L. ¥intermedia) are sharper and
slightly camphorous, though some varieties, such as ‘Provence’, are
mild-flavored.